This is some of the most fragrant, flavorful sugar we've ever tasted. Hints of toasted coconut and caramel waft from the open bag. Not quite as sweet as cane sugar or as overpowering as dark muscovado, it is loaded with toasty flavor. Maple sugar fans will love this.

Sprinkle this coconut palm sugar on your oatmeal; use it instead of white sugar on top of creme brulee; make a syrup from it and drizzle it over some banana nut pancakes; use it as part of the crumbly topping for crisps, crumbles, or coffee cake; try it in coffee or herbal tea; use it to add a bit of sweetness to marinades and stir-fries, and experiment with all sorts of desserts. (We've even been known just to pop it right into our mouths for a sweet treat...!)

In the village of Dawan on the island of Bali, artisans collect the sweet "tuak" sap from the bounty of coconut palms that keep this coastal village shady and cool. The village of Dawan is renowned throughout Indonesia as the place where coconut sugaring first began, and their golden harvest is highly prized.

With the coming of dawn, the silhouettes of island farmers can be seen climbing high into swaying palms, tapping the flower spikes that hang within the green fronds. A sweet nectar is released and drips slowly into earthen vessels hung below the flowers.

This nectar is "tuak:" the sweet sap of the palm. The tuak is boiled over open fires in cast iron kettles and slowly thickens to sugar. At just the right moment, the sugars are stirred to form crystals and ladled hot into waiting coconut shell molds and then ground back into granules for transport to America.

The art of sugaring the palms is a tradition dating back over centuries, its secrets passed from generation to generation. An artisan sugar made on a scale of kilos a day...nothing short of perfection.

Shop now for Organic Granulated Coconut Palm Sugar!

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The flavor of the baked pudding is more mellow and less sweet than the stovetop version, and is very easy to do, providing you can be at home for 3 hours while it cooks. The pudding will thicken as it cools. You can use "light" coconut milk in these recipes if you prefer; it tastes just as good but the pudding will not be as thick.

This baked version of the pudding is adapted from The All New Fannie Farmer Boston Cooking School Cookbook and calls for slowly baking the pudding at a low temperature.

See the Baked Coconut Oat Pudding Recipe here!

The unusual flavor and texture of these amazing Scottish pinhead oats may be attributed to the final drying process, carried out in the old fashioned 'flat kiln', which is believed to be the only one of its kind used in Britain today.

The oats are dried in the kiln for four hours, during which time they're turned twice by hand shovel. It is this very specialized process, perfected by the miller, which makes the flavor and texture unique.

The distinct oat grains are then stone-cut into small pieces - smaller than Irish "steel cut" oats - thus the name "pinhead." Unlike "old-fashioned" oatmeal, they're not steamed and rolled flat.

As part of a low fat-diet, oatmeal can help reduce cholesterol levels, and it is a natural food which contains NO additives, preservatives or colorings.

If you like this oatmeal it is hard to eat any other "cut"!

Am I back in Scotland?!
"Reminds me of B&Bs in Scotland. Easy and surprisingly quick to prepare and almost toasty/ nutty. If you do toast them before cooking for a few minutes in a 325 oven or on the cooktop in a heavy pan, they are very nutty and extra flavorful. Add raisins or other dried fruit just before they're done and you'll have a wonderful start to your day."
-- deHart

Must buy for oatmeal lovers!
"Excellent oatmeal! Lovely oaty taste and cooked up beautifully."
-- Amanda

Shop now for Orbanic Oatmeal Stone-Cut from Scotland!

This Meatloaf with Oatmeal recipe calls for adding pinhead oats to a blend of beef and Italian Sausage, herbs and spices. The flavor is brightened by Worcestershire Sauce, Hawkshead Black Garlic Ketchup and the pinhead oats provide good texture without being gummy—a satisfying and really delicious combination.

Oatmeal and breadcrumbs have long been used in meatloaf as extenders and to keep the meat moist. Using breadcrumbs will yield a soft, tender texture, while the pinhead oats produce a firmer more interesting loaf.

I have made it with all kinds of oats and these pinhead make it the best. Not mushy when you use pinheads!

See the Meatloaf with Oatmeal Recipe here!

I have found a ratio from 1 part oats to 3, 4 or 5 parts water works and really depends on how I woke up in the morning. And timing matters, too. More water means a little less attention, as there is a little more leniency to keep from over cooking with the extra water.

The best part of oatmeal eating, beyond the super potential to making you healthier, is all the add ins.

I like small handfuls of barberries, raisins, cranberries, red walnuts, and fresh fruit like bananas, strawberries, pluots, and blueberries!

Though I rarely add sweetener, these are my go to sugars when there is no fruit available, muscovado, maple syrup, coconut palm, and Kokuto Murakami Syouten crushed brown sugar from Hateruma Island.

See the Pinhead Oats Making Oatmeal Recipe here!

This crushed black molasses sugar is perhaps the most lovely sugar in the world available today.

This sugar is from the southern most island in the chain of over 150 islands in Okinawa Prefecture, south of the mainland of Japan. Hateruma Island is, as a crow flies, 2,006 kilometers (1,246 miles) south of Tokyo and 247 kilometers (153 miles) to the east of Taipei.

This small island is just 1,270 hectares (3,138 acres), or 4.9 square miles. In comparison, Orcas Island is 11.69 times larger. The only way to get to the island is via a 60 minute fast boat. If the seas are too rough you can take the cargo ferry, leaving at 9, taking 2.5 hours.

The island is a destination for holiday makers and is known for its relaxing island life.

It is also here that this very special molasses brown sugar is from. Unlike many brown sugars (made with white sugar mixed with molasses), Kokuto (rich black sugar) is made by slowly cooking and reducing the sugarcane juice.

Sugarcane is one of the healthiest foods you can eat. Antioxidant rich, it is a fighter of infections and helps strengthen your immune system. It is rich in calcium, iron, potassium, vitamins B1 & B2 and essential amino acids.

Potassium helps excrete excess sodium and keeps the blood pressure balanced. Calcium is know for preventing high blood pressure, arterial sclerosis, and keeping you calm.

Kokuto molasses brown sugar can help with dehydration, infections, and can even help fight a fever. Keep in mind that processed white sugar cane is not the same and can have the opposite health benefits.

Kokuto dates back to the 17th century and now is a protected process by the Okinawa Prefecture Brown Sugar Industry Council ensuring the quality and traditional production methods are used. Just seven of the islands grow sugarcane.

To taste Kokuto is nothing like a spoonful of sugar or a cube of table sugar. To taste Kokuto is like an awakening! It is not sweet like you expect sugar to be. It is almost savory, with hints of molasses, earthy tones, and even a rich subtle touch of tobacco on the top of the edge of the back of the tongue. It is full of complexities with many flavor hits and hints.

It is most often used for savory dishes like noodles soups, stir-fry, hot pots and sushi rice. And of course straight up, like a health pill of sugar.

How great is this? Pop some sugar and get healthy!

Shop now for Kokuto Murakami Syouten Crushed Brown Sugar from Hateruma Island!

This is a sweet twist on a traditional Mexican recipe. It is quick to prepare and a nice way to use those less-than-firm peaches. Perfect for company on a summer day.

See the Peach & Pecan Empanadas Recipe here!

This simple-to-make Asian chicken wings marinade recipe shows you how a little premium fish sauce adds, and enhances, making life sparkle just a little bit more!

See the Grilled Chicken Wings Marinade Recipe here!

The story of Son Fish Sauce is really a love story: boy meets girl, boy wants to give girl the world, boy gives girl anchovies...and the rest is history.

Now in its fourth generation, Son Fish Sauce, the dream of one young man in love, has grown to be the largest employer on the Vietnamese Island of Son Rai.

First, let's get past the name...yes it is sauce and yes it comes from fish. Anchovies, actually, little tiny fish.

Did you know that Worcestershire sauce is a fish-based sauce?

And did you know that ketchup started as a fermented pile of fish, long before tomatoes were added?

Some of you probably have a jar of fish sauce tucked away in your refrigerator somewhere, bought for a recipe and rarely used since.

We want to convince you that fish sauce should be a pantry staple—not to be used in big glugs, but by the teaspoon or so. And, more often than not, you're not adding the flavor of fish. Fish sauce is the ultimate liquid Umami, a magical elixir, that makes the rest of your ingredients open up and shine in an expressive, explosive, harmonious unison of love.

And not just any fish sauce will do. Not all fish sauce is created the same way.

Son Rai Fish Sauce, winner of many Vietnamese gold medals, has arrived. It is Brady Williams' - James Beard Foundation Awards Winner - choice for Fish Sauce in his new restaurant Tomo. And it is now our favorite, too!

Several things make Son Fish Sauce special.

The anchovies around the Son Rai Island have very small stomachs, which yield fish sauce with more protein and a nuanced fragrance.

Once the anchovies are caught, they're salted on the boats, with local sea salt, and the fermentation process begins immediately.

A unique microclimate—"prevailing winds from the sea, fresh morning dews from the mountain peaks, tropical storms, intense humidity, and equatorial heat"—contributes to the fermentation process.

Son Fish Sauce anchovies are fermented for a full year, using no engineered bacteria to speed up the process, no chemical salt, no sugar or fructose, no preservatives and no other types of fish. Many other commercial brands, including other ones from Vietnam, are full of artificial ingredients and chemicals.

Unlike other producers, Son thoroughly washes their barrels clean to begin the process anew with every batch. This cleanliness creates a fresh environment for the next batch. Many companies use the unwashed barrels to get the most fishiness they can, because they don't age the sauce like Son does.

And Son bottles only the first 3 presses compared to the typical 6th or 7th press as almost all the other producers do. Clarity of product is obvious when you taste and use it!

Their artisanal, time-honored production methods are unique and reflect four generations of family pride and expertise, as well as a healthy respect for their culture and heritage.

As the Son family says: "There is no secret to high-quality fish sauce, all you need is the right environment, the right anchovies and sea salt, and most importantly...time".

100% natural Vietnamese fish sauce made from wild anchovies caught off the coast of southwest Vietnam. Anchovies are cured for one year in sea salt before processing into sauce. gluten free. No shellfish. No MSG added.

Ingredients: anchovy, sea salt.

Shop now for Son Premium Fish Sauce Aged 1 Year!

The history of Tomato Paste in a Tube di Pomodoro dates back to the early 20th century in Italy. Tomato paste itself has been used in cooking for centuries, but the innovation of packaging it in tubes was a more recent development.

Tomatoes are native to the Americas and were introduced to Europe in the 16th century. Initially, they were regarded with suspicion and were grown primarily for ornamental purposes. However, as their culinary uses became more apparent, tomatoes gained popularity in Italian cuisine.

The process of making tomato paste involves simmering tomatoes for an extended period to remove the excess water and concentrate the flavors. Traditionally, tomato paste was sold in cans or glass jars.

In 1951, Ugo Mutti pioneered the packaging of putting the family's double-concentrated paste in tubes, which provided several advantages.

Packaging tomato paste in tubes offered convenience and practicality. Tubes were easier to handle and store compared to cans and glass jars. They also allowed for precise measurement and because the tube could be closed with a thimble-sized cap it reduced the tomato concentrates exposure to the air allowing a longer life.

And, initially the housewives used the thimble, as a thimble for sewing.

Tomato paste in a tube became popular not only in Italy but also in other parts of Europe. The company's success led to the widespread adoption of the tube packaging format by various tomato paste producers.

Over time, other brands started producing their own versions of tomato paste in tubes, and it became a common staple in kitchens around the world.

The introduction of tomato paste in tubes revolutionized the way people used and stored tomato paste, making it more convenient, economical, and accessible to home cooks and professional chefs alike.

Shop now for Tomato Paste in a Tube!

Our friend, Don, was Chef Louis' Night Chef at The Bakery in Chicago. This Hungarian Goulash or Chicken Paprikash recipe is adapted from The Bakery Restaurant Cookbook by Louis Szathmary (CBI Publishing, 1981). A cookbook worth having!

See the Hungarian Goulash or Paprikash Recipe here!

This is so delicious and it pairs perfectly with the fruit of the season, especially those with berry in the name!

Or, think of vanilla ice cream, alone or topped with some wonderful fresh berries and a perfect drizzle of Frutti di Bosco.

It's a little bottle of balsamic vinegar of fun from Modena!

Shop now for La Vecchia Dispensa Balsamico e Frutti di Bosco!

This 3 Musketeer bar-sized Torrone is perfect to have on hand for that much needed afternoon pick-up.

And you don't need to eat the whole thing to feel satiated. There is enough to share or have for days!

Shop now for Brontedolci Almond Torrone!

Irish black butter, also known as "blaeberry butter" or "Aisling Gheal," is a traditional delicacy from Northern Ireland, particularly associated with County Fermanagh. It's a rich and dark fruit spread made from apples, cider, treacle, and spices such as cinnamon, cloves, and ginger.

The name "black butter" comes from its deep, dark color, which results from the slow cooking and caramelization of the ingredients.

Irish black butter has a complex, sweet, and slightly spicy flavor profile, making it a versatile condiment. It's often enjoyed spread on toast, scones, or crackers, or used as a glaze for meats, particularly ham. It's also sometimes incorporated into desserts or used as a filling for pastries.

Shop now for Irish Black Butter here!

A simplified Moroccan dish.

See the Fregula with Minted Cauliflower Recipe here!